Verdant Tea

Shu Pu'er Stuffed Mandarin

Shu Pu'er Stuffed Mandarin

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Aromatic dried mandarin
stuffed with shu pu’er
Xingyang’s clean, sweet shu pu’er takes on greater depth aged in mandarin peel for one of their most aromatic teas. Notes of citron, ginger, jasmine and buckwheat.
Spring 2017 ♦ Pu'er, Yunnan
Aromatic dried mandarin
stuffed with shu pu’er
Xingyang’s clean, sweet shu pu’er takes on greater depth aged in mandarin peel for one of their most aromatic teas. Notes of citron, ginger, jasmine and buckwheat.
Spring 2017 ♦ Pu'er, Yunnan
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Crafted by Xingyang Workshop

Xingyang Workshop was founded by several masters from much larger Xiaguan to revive the ideals of clean, slow meticulous fermentation and small batch blending.
 
Thanks to their 50+ years of connections, Xingyang is able to flex their relationships for some of the best leaf material in Yunnan from wild, single-origin sites.
 
    • DATE OF PICKINGSpring 2017
    • Pu'erYunnan Province
    • ELEVATION1000 meters
    • Da Ye ZhongTea Varietal

    Xingyang has painstakingly removed the pulp from green mandarin oranges and stuffed them with a lovely budset shu pu’er to infuse with the citrus aroma over time. These little manadarin oranges are great in a big pot that you can keep refilling all day. The densely stuffed orange takes so long to open up that you can easily get a dozen infusions. The mandarin flavor is bright and tropical with notes of honeysuckle, jasmine and cream to compliment the superbly sweet and clean brown sugar flavor of the shu pu’er.

  • true
    35
    buckwheat
    true
    85
    mandarin, juicy pear, citron
    true
    70
    licorice, ginger, coriander
    true
    60
    jasmine
    true
    juicy, lingering

    Tasting Profile

    • savory - buckwheat
    • fruit - mandarin, juicy pear, citron
    • spice - licorice, ginger, coriander
    • floral - jasmine
    • texture - juicy, lingering


The Xingyang Workshop also recommends:

  1. 2008 KT952 Loose Leaf Shu
    2008 KT952 Loose Leaf Shu
    This tea is made from tiny spring buds from old growth tea trees and fermented for a clean and smooth flavor. Xingyang is proud that ten years of age on this tea will taste more like a twenty year pu’er because of the quality leaf material and slow meticulous fermentation process. The result is deep, herbaceous and cooling with a lingering aftertaste.
  2. 2006 KT988 Shu Tuocha
    2006 KT988 Shu Tuocha
    This convenient tuocha is pressed in 3g quantities to reflect Xingyang’s preferred brew method of less leaf, cooler water and long steep times to bring out the rich texture in their tea. This tuocha uses Xingyang’s special Gong Ting leaf material and yields a rich osmanthus sticky rice flavor.
  3. 2007 LQ888 Wuliang Ailao Sheng
    2007 LQ888 Wuliang Ailao Sheng
    This cake is a lovely example of Xingyang’s blending skill. By combining the classic sweet and woody sheng flavor of Wuliang leaf material with the more wild and exotic flavor of Ailao Shan, they have created a nuanced, well-balanced cake with a creamy mouthfeel, foresty accents and lingering floral and fruit aromas.
  • 'Whether it’s pressed with chrysanthemum and roses or stuffed into oranges and miniature clementines, there are few things more traditional that scenting pu’er. Adding traditional medicinal herbs and flowers to pu’er is, for many, both reasonable and delicious'

  • 5
    6-8
    205
    30 seconds
    15-30
    5
    6
    205
    10 seconds
    10-30
    5
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    5 g.6-8
    oz.
    use 205° watersteep 30 secondsresteep many times
    add 15-30 sec. each infusion

    Gongfu

    5 g.6 ozuse 205° watersteep 10 seconds
    add 10-30 sec. per steeping
    enjoy many steepings

    Iced/Cold

    5 g.12
    oz.
    use room temp. waterrefrigerate overnight
    8 hours
    add ice & enjoy